1. Place dices eggplant in colander and sprinkle with sea salt. Let stand 1 hour, then pat dry.
2. Heat oil in stockpot.
3. Add eggplant, onion, peppers, and garlic; saute until tender.
4. Add rest of ingredients and simmer for 45 minutes.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 368.6mg||13 %|
|Potassium 760.3mg||20 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 30.1g|
|Protein 11.7g||17 %|
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Calories per serving: 280
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